Strawberry Cheesecake Cookies
Do you remember the Strawberry Shortcake ice cream bars? Well these Strawberry Cheesecake Cookies are better than those! In my last blog post, I mentioned I would be doing a cookie series… so here’s the second part to that!
THE STRAWBERRY CHEESECAKE COOKIES EXPLAINED:
Fluffy, soft sugar cookies covered in cream cheese frosting and topped with a golden oreo- strawberry mixture.
HOW TO MAKE THESE STRAWBERRY CHEESECAKE COOKIES:
make the dough:
bake the cookies:
make the frosting:
make the topping:
grocery list:
- butter
- granulated sugar
- brown sugar
- eggs
- vanilla extract
- flour
- baking soda
- baking powder
- flour
- cream cheese
- powdered sugar
- freeze-dried strawberries
- golden oreos
equipment list:
click here to purchase the equipment listed below
- cookie scoop
- cookie sheet
- mixing bowls
- stand mixer or hand held electric mixer
FAQS:
How do I store these cookies?
These cookies can be stored in a ziploc bag at room temperature for up to 4 days or in the refrigerator up to 6 days.
Scaling- Double/triple or half the recipe (how to/what not to do/why)
This recipe is so simple, it should not be difficult to half it, double it, or triple it.
Can this recipe be gluten-free/vegan or can any of the ingredients be substituted for other dietary restrictions?
Unfortunately, it is not my specialty. However, there are many bloggers who specialize in gluten-free, vegan, nut-free, dairy-free, etc. desserts and I recommend giving them a try!
Strawberry Cheesecake Cookies
Ingredients
Method
- Preheat the oven to 350 F and line a cookie sheet with parchment paper and set aside.
- In a stand mixer, beat softened butter, granulated sugar, and brown sugar until combined and fluffy, about 2 minutes.
- Add the egg, egg yolks, and vanilla extract then mix until just combined.
- In a medium bowl, whisk the all-purpose flour, cake flour, baking powder, baking soda, and salt. Add this dry mixture to the stand mixer with the wet ingredients. Mix until fully combined.
- Using a 2 tablespoon cookie scoop, take a full scoop of dough and in form it into a ball. Place on the cookie sheet and gently flatten it with your fingers until the "disc" is approximately 2 1/4 inches in diameter. Repeat while spacing out the dough "discs" about 3 to 4 inches from each other.
- Bake for 9-12 minutes or until golden and puffy. After 15 minutes the cookies can be transferred to a cooling rack. There will most likely be 2-3 batches of cookies being made. Remember that after the first batch, the pan will already be warm so the time baking time can be reduced (ex: the first batch took 11-12 minutes to become golden and puffy, but the second batch may only need to be in for 9-10 minutes)
- To make the frosting: In a small mxing bowl, beat cream cheese and the 2 oz of butter together until smooth. Add in powdered sugar and mix until perfectly creamy. You can either spread it on top of the cookie like you would a cinnamon roll or to pipe it on in a swirl for a cleaner look!
- To make the toping: Mix the freeze-dried srawberries and golden oreos in a food processor (or using a rolling pin and a ziploc bag) until they are medium-large crumbs.
Tried this recipe?
Let us know how it was!If you loved this recipe for Strawberry Cheesecake Cookies make sure to check out my Brown Butter Cinnamon Roll Cookies and my Strawberry Vanilla Bean Blondies
Making these now for Easter. I haven’t even iced them yet, and they’re already a hit. The instructions say to add brown sugar, but the measurement isn’t listed in the ingredients section. I just added 1/2 cup, and they taste fine, so I hope that did the trick. I also added some freeze dried strawberries into the cookie dough, for more strawberry flavor. I think these will be a new favorite for Easter. Thanks for sharing!!
Hi Christine! Thank you so much for giving these a try. With being a one woman show, some things get overlooked, thank you so much for pointing out the brown sugar issue. I looked over the recipe that I actually wrote down and tested and it should be 1 cup granulated and 1/3 cup brown sugar but 1/2 cup will be totally fine. It also probably helped tone down the sour from the strawberries in the dough, what a great idea! Thank you for sharing!!